Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.
An interview with Nicole Charbonneau, chief, Culinary and Hospitality Services, U.S. Army, San Antonio Military Medical Center
Attend most any foodservice industry event and one of the more common concerns is identifying those individuals that will serve as this community's leaders in the years to come. Of course, what people in the foodservice industry may fail to realize is that the next generation of leaders may already have arrived and are waiting their turn in the spotlight.
Operational challenges continue to mount for the restaurant industry in the form of higher food and gasoline prices, low-paying job growth and more. All of this will make it more challenging for chain restaurant and other operators to exceed same-store sales numbers in the early part of the year.
Despite traveling a rocky road, it appears as if restaurants actually achieved real revenue growth in 2012. Unfortunately, it appears as if the 2013 credit market for restaurants will be as tight as it was in 2012.
Despite strong results in the foodservice industry, overall job growth remains sluggish.
While their bottom lines may be similar, the 2013 foodservice industry forecasts prepared by Technomic and the National Restaurant Association offer some interesting contrasts.
Boycotts, viral videos, striking, protests, opt-out campaigns — all this brings to mind the Occupy Wall Street movement or even unrest in other countries. But that's not what we're discussing this time. No, in this instance we are talking school lunch here in the United States, specifically foodservice in schools participating in federally funded School Meal Programs (SMP).